{"id":7708,"date":"2018-01-15T04:00:03","date_gmt":"2018-01-15T11:00:03","guid":{"rendered":"http:\/\/icecreaminspiration.com\/?p=7708"},"modified":"2020-12-03T16:33:40","modified_gmt":"2020-12-03T23:33:40","slug":"peppermint-chocolate-slice-bake-cookies","status":"publish","type":"post","link":"https:\/\/icecreaminspiration.com\/peppermint-chocolate-slice-bake-cookies\/","title":{"rendered":"Peppermint Chocolate Slice and Bake Cookies"},"content":{"rendered":"

These elegant Peppermint Chocolate Slice and Bake Cookies are made with plenty of peppermint flavor surrounded by rich chocolate. Easily store the dough and have wonderful peppermint chocolate cookies any time!<\/p>\n

\"Peppermint<\/p>\n

I absolutely adore peppermint. My family’s all-time favorite cookies (and also the most popular on this blog) are my White Chocolate Candy Cane Drop Cookies<\/a>. But now those have a serious contender for taking over the top spot with these Peppermint Chocolate Slice and Bake Cookies. They are so refreshing and incredibly delicious. You absolutely cannot eat just one.<\/p>\n

While most cookies are just scooped, these cookies are sliced. And they\u2019re so fun to make!<\/p>\n

How to make Peppermint Chocolate Slice and Bake Cookies<\/h2>\n

First, you\u2019ll make your chocolate peppermint dough. I actually added essential peppermint oil to the dough, as well as some chocolate and peppermint chips to make them extra minty. (You can use peppermint extract in place of the essential peppermint oil). You\u2019ll roll the dough into two logs about two inches thick, and then refrigerate them for at least four hours. I refrigerated mine overnight. (Wrap them in plastic wrap before refrigerating).<\/p>\n

When you\u2019re ready to bake your cookies, just preheat your oven to 350 degrees F. Remove the plastic wrap and begin slicing your dough. I cut my cookies about 1\/2-inch thick.<\/p>\n

\"Peppermint<\/p>\n

Once you slice both logs, you\u2019ll have about 40 cookies.<\/p>\n

\"Peppermint<\/p>\n

Place them on cookie sheets lined with parchement paper or silicone mats. You only need to space these cookies about one inch apart, because they will not spread while baking. Bake them for 12-13 minutes. Once you remove them from the oven, let them stay on the cookie sheets for five minutes before you transfer them to a wire rack to cool completely.<\/p>\n

Once they have cooled, you can melt some chocolate (I just used chocolate chips) and dip one side of the cookies in them. Place them on parchment paper to let the chocolate set. This will probably take about an hour. If you use candy melts (like Wilton\u2019s), the chocolate may set sooner.<\/p>\n

\"These<\/p>\n

It\u2019s great to make up this dough and keep it in your fridge. Then any time you need cookies for a party, or to give to a teacher, you can just slice some up and bake them. They are SO delicious and taste just like thin mint cookies. Be warned! They are addictive! (I couldn\u2019t stop eating them!) You might want to make a double-batch, just in case!<\/p>\n

This recipe adapted from Mint Chocolate Slice-and-Bake Cookies from the Sally\u2019s Cookie Addiction cookbook<\/a>. (This is an affiliate link.)<\/p>\n

This recipe was first seen on Yellow Bliss Road<\/a>, where I am a contributor.
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